Vidokezo:
1、Fast Drying Period
Before pushing the racks hanging sausage and bacon into the drying chamber, wacha mashine iliyokosa maji ya Twesix itoe hewa moto kwa joto 60 ℃ hadi 65 ℃,ambayo inaweza basi sausage na bacon Ferment, weka rangi na ladha
2、Slow Drying Period
Temperature at 52℃ to 54℃,unyevu 45%, wakati wa kukausha ni 3 hadi 4hours
3、Fast Drying Period
Temperature at 60℃ to 62℃,unyevu 38%, wakati wa kukausha ni 10 hadi saa 12. Baada ya kukausha, sausage na bacon ina 18% unyevu,ambayo ni bora kukaushwa ubora.
Muda wa chapisho: 2020-12-12